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Cauliflower and Chickpea Stew with Couscous

by penji1

Cauliflower and Chickpea Stew with Couscous

My son Zach announced last night that he was going to try and eat vegan for the next month and that he wanted to learn how to cook! Ok. So he found this recipe online, we made up a grocery list, off he went to the store and when he got back we made this dinner for him. I don’t love cauliflower but I had a couple of bites without it and it was really good.

2 tablespoons olive oil

1 medium onion, chopped

1 1/2 teaspoons cumin

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon pepper

2 (14.5 oz each) cans diced tomatoes with liquid

1 (15 oz) can chickpeas or garbanzo beans, drained and rinsed

1 head cauliflower, cored and cut into small florets

1 (5 oz) package baby spinach

1 cup couscous

1 Heat oil in large stock pot or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until it starts to soften, about 4 – 5 minutes.